Sheet Pan Pork with Fennel and Apples

By Jahel

Ingredients

• 1 1¼ pound pork tenderloin
• 1½ tablespoon olive oil, divided
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 2 bulbs fennel, sliced ¼- in. thick, fronds reserved
• 2 sweet-tart apples (such as Honeycrisp), sliced ½-in. thick
• 3 tablespoon whole-grain mustard
• 1 tablespoon honey
• 1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)
• 1 teaspoon chopped fresh thyme

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 450°F with rack in upper third. Rub pork with ½ tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
Toss fennel and apples with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange around pork.
Whisk mustard, honey, orange zest and juice, and thyme in a small bowl. Brush evenly over pork, fennel, and apples. Roast for 15 minutes.
Increase oven temperature to broil. Broil until pork is browned on top and a thermometer inserted in thickest portion registers 145°F, about 5 minutes. Let rest for 10 minutes. Slice and top with fennel fronds.